Hellenic Chicken Assemblages
Creamy, juicy, and bursting with bright lemon and herb flavors, Hellenic Chicken Assemblages is a Greek-inspired meal kit featuring marinated chicken, cucumber salad, and tzatziki over brown rice.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Plastic Zipper Bag
Ingredients
Chicken Marinade
- 2 pounds boneless chicken fillets trimmed and ready to marinate
- 1/4 cup virgin olive oil for the marinade
- 3 tablespoons crushed garlic divided as specified in directions
- 1/3 cup freshly squeezed lemon juice for the marinade
- 1 tablespoon red wine vinegar for the marinade
- 1 tablespoon dried oregano for the marinade
- 1/3 cup unflavored Greek yogurt for the marinade
Seasoning
- Crystalline salt to taste
- Freshly ground black pepper to taste
Cucumber Salad
- 2 Greek cucumbers peeled and sliced for the cucumber salad
- 1/3 cup lemon juice for the cucumber salad
- 2 tablespoons virgin olive oil for the cucumber salad
- 1 tablespoon red wine vinegar for the cucumber salad
- 1/2 tablespoon crushed garlic for the cucumber salad
- 1/2 teaspoon dried oregano for the cucumber salad
Tzatziki
- 1 cup unflavored Greek yogurt for the tzatziki
- 1 Greek cucumber finely diced for the tzatziki
- 1 teaspoon crushed garlic for the tzatziki (adjust to taste)
- 1/2 tablespoon dill weed or 1 tablespoon freshly minced dill, for the tzatziki
- 1 1/2 teaspoons fresh lemon juice for the tzatziki
- 1 teaspoon lemon zest for the tzatziki
- 1/2 teaspoon freshly chopped mint optional, for the tzatziki
Rice
- 3 cups cooked brown rice prepared according to package instructions
Toppings
- 1 1/2 pounds cherry tomatoes washed and halved
- 1/2 cup sliced red onion thinly sliced
Instructions
- In a large plastic zipper bag, combine 1/4 cup virgin olive oil, 3 tablespoons crushed garlic, 1/3 cup freshly squeezed lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1/3 cup unflavored Greek yogurt, crystalline salt, and freshly ground black pepper. Seal and knead the bag to mix well.
- Add the 2 pounds boneless chicken fillets to the bag, pressing out excess air and sealing. Knead so every piece is coated. Marinate in the refrigerator for a minimum of 20 minutes or up to 12 hours for maximum flavor.
- When ready, remove the chicken from the marinade and discard the used marinade.
- Heat a skillet over medium-high heat and add a splash of virgin olive oil.
- Place the chicken fillets in the hot skillet. Sear for 3 to 4 minutes per side until the exterior is browned and the internal temperature reaches 165°F. Adjust time slightly for thicker fillets.
- Remove the chicken from the pan and let it rest for 5 minutes, then dice into bite-sized pieces.
- While the chicken cooks, prepare the cucumber salad: in a bowl mix 2 Greek cucumbers (peeled and sliced) with 1/3 cup lemon juice, 2 tablespoons virgin olive oil, 1 tablespoon red wine vinegar, 1/2 tablespoon crushed garlic, and 1/2 teaspoon dried oregano. Season with salt and pepper and set aside to marinate lightly.
- For the tzatziki, combine 1 cup unflavored Greek yogurt, 1 finely diced Greek cucumber, 1 teaspoon to 1 tablespoon crushed garlic (to taste), 1/2 tablespoon dill weed or 1 tablespoon freshly minced dill, 1 1/2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon chopped mint if using. Season with salt and pepper, then chill while assembling.
- Prepare 3 cups cooked brown rice according to package instructions. Divide into meal prep containers or bowls, placing 1/2 cup of rice in each if meal prepping.
- Top the rice with halved cherry tomatoes, 1/2 cup sliced red onion, diced chicken, cucumber salad, and a generous dollop of tzatziki.
- Store completed bowls in airtight containers in the refrigerator for 3–5 days. Serve chilled or at room temperature, depending on preference.
Notes
Use full-fat Greek yogurt for better texture and browning. Marinate longer for deeper flavor, but avoid over-extended marination beyond 12 hours. Store tzatziki separately for the freshest texture.